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Homemade Bisquick Mix

Updated

Homemade Bisquick mix made from flour, baking powder, sugar, salt and cold butter. Keep a batch in the fridge or freezer for quick drop biscuits, pancakes and any recipe that calls for baking mix.

Prep
10 min
Cook
0 min
Total
10 min
Yield
about 6 cups mix
Illustration of Homemade Bisquick Mix

This make-ahead baking mix is a classic from the KitchenSimplicity archive: five pantry staples rubbed together into a crumbly base that stands in for boxed Bisquick. Once it is in a jar, warm biscuits on a weeknight only need a splash of milk and a hot oven.

Make a batch on a quiet afternoon and reach for it whenever a recipe asks for biscuit or baking mix, from shortcakes and cobbler toppings to a stack of Saturday pancakes. The recipe doubles or triples easily if your household goes through it quickly.

Tips

  • Stir cheese, chopped herbs or a pinch of garlic powder into the dry mix before adding milk for savory biscuits; add blueberries or chocolate chips to the pancake batter for a sweet version.
  • Fluff the mix with a spoon before measuring, since it settles and packs down in the jar.
  • Use it 1:1 in any recipe that calls for Bisquick or another all-purpose baking mix.
  • For a shelf-stable variation, swap the butter for the same amount of solid vegetable shortening and store the mix in the pantry for about a month.

Homemade Bisquick Mix

Prep
10 min
Cook
0 min
Total
10 min
Yield
about 6 cups mix

Ingredients

  • For the mix:
  • 5 cups (625 g) all-purpose flour
  • 1/4 cup (50 g) baking powder
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (6 g) fine salt
  • 1 cup (2 sticks, 227 g) cold unsalted butter, cut into cubes
  • For drop biscuits (per 1 cup mix):
  • 1 cup homemade Bisquick mix
  • 1/3 cup (80 ml) milk
  • For pancakes:
  • 2 cups homemade Bisquick mix
  • 1 cup (240 ml) milk
  • 2 large eggs

Steps

  1. Whisk the flour, baking powder, sugar and salt together in a large bowl until the baking powder is evenly distributed.
  2. Scatter the cold butter cubes over the flour. Work them in with a pastry blender, two knives or your fingertips until no pieces larger than a small pea remain and the mix looks like coarse crumbs. A food processor also works: pulse in short bursts so the butter stays cold.
  3. Spoon the mix into an airtight container, label it with the date and refrigerate for up to 6 weeks, or freeze for up to 3 months.
  4. For drop biscuits, heat the oven to 450°F (230°C). Stir 1/3 cup milk into each 1 cup of mix just until a soft, shaggy dough forms. Drop heaping spoonfuls onto an ungreased baking sheet, about 2 inches apart; 1 cup of mix gives roughly 6 small biscuits.
  5. Bake the biscuits for 10 to 12 minutes, until risen and golden at the edges. Serve warm.
  6. For pancakes, whisk 2 cups mix with 1 cup milk and 2 eggs until mostly smooth; a few lumps are fine. Cook 1/4-cup portions on a lightly greased griddle over medium heat until bubbles form on top, then flip and cook until golden on the second side, about 2 minutes per side.

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